National Pierogi Day is October 8th, and these tasty, filled dumplings of Central & Eastern European origin are something our family traditionally makes, and these Cottage Cheese Perogies are my favorite.

Dough Ingredients:

Dough Instructions:

Combine flour & salt.

Make a well in the center & pour eggs, and half the milk or water into the well.

Gradually, add more liquid as needed to create a soft & unsticky dough that pulls away from sides of the bowl. * Tips: If your dough is too sticky, add small amounts of flour at a time. If your dough is too firm, add small amounts of liquid at a time.

When your dough is soft & pliable, roll out to just under 1/4 inch thick.

How to Make Cottage Cheese Pierogi Filling:

Now, it’s time for the tasty filling made with dry cottage cheese & seasonings, bound together with eggs.

How to Cook Pierogies:

Cooking Ingredients:

Cooking Instructions:

Boil water in a large stock pot with salt.

Carefully slide 6 – 7 perogies at a time into the water to cook until tender, about 4 – 6 min or until perogies float to the top + an extra minute. Remove them with a slotted spoon to a buttered casserole dish & repeat with remaining prepared pierogies.

Season with salt & pepper to taste.

Ladle over 1/2 cup melted butter. Garnish top with caramelized onions, if desired.

Serve with sour cream or fresh bread crumbs browned in butter.

Tip: You can also pan fry the perogies until they are golden brown, after you have boiled them. Serve with the same accompaniments.

National Pierogi Day just got upgraded to an epic food holiday!

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Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings.
Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com.
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